Description
A soft, airy Danish pastry filled with creamy cream cheese and topped with sweet-tart macerated strawberries, perfect for brunch or cozy weekend treats.
Ingredients
Scale
- 2 ½ cups all-purpose flour (312 g)
- 2 tbsp granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- ½ tsp salt
- ¼ cup unsalted butter (56 g), softened
- ¾ cup whole milk (180 ml), warm (around 110°F / 43°C)
- 1 large egg, room temperature
- 8 oz cream cheese (226 g), softened
- ½ cup powdered sugar (60 g)
- 1 tsp vanilla extract
- 1 tsp fresh lemon zest
- 1 cup fresh strawberries (about 150 g), hulled and sliced
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- ½ cup powdered sugar (60 g) for glaze
- 1–2 tbsp milk for glaze
- ¼ tsp vanilla extract for glaze
Instructions
- Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C), 1 tsp sugar (from the 2 tbsp), and instant yeast. Stir lightly and let it sit for 5-7 minutes until foamy and bubbly.
- Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, and salt.
- Combine wet ingredients: Add softened butter and egg to the dry mix. Pour in the activated yeast mixture.
- Knead the dough: Using a stand mixer with a dough hook, knead on medium speed for 6-8 minutes until smooth and elastic. If kneading by hand, knead for 8-10 minutes on a floured surface until tacky but not sticky.
- First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Prepare cream cheese filling: Beat softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
- Make strawberry topping: Toss sliced strawberries with sugar and lemon juice. Let macerate for at least 15 minutes.
- Shape the Danish: Punch down the dough and roll into a 12×16 inch rectangle. Cut into 8 equal squares.
- Assemble: Spread about 2 tbsp cream cheese filling on each square, then spoon 2 tbsp strawberry topping on top. Fold corners slightly toward center without sealing completely.
- Second rise: Place pastries on parchment-lined baking sheet, cover loosely, and let proof for 20-30 minutes.
- Preheat oven to 375°F (190°C).
- Bake Danishes for 18-22 minutes until golden brown and fluffy.
- Prepare glaze: Whisk powdered sugar, milk, and vanilla extract until smooth, adjusting consistency as needed.
- Glaze and cool: Let pastries cool on a rack for 10 minutes, then drizzle with glaze. Serve warm or at room temperature.
Notes
If dough is too sticky during shaping, dust lightly with flour but avoid overdoing it to keep soft texture. Do not skip the second rise for fluffy layers. Use fresh yeast and warm milk for proper yeast activation. Macerate strawberries to keep topping moist. Oven temperatures vary; start checking doneness around 15 minutes. For dairy-free, use plant-based cream cheese, milk, and butter substitutes. Frozen strawberries can be used if thawed and drained.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 Danish
- Calories: 320
- Sugar: 18
- Fat: 13
- Carbohydrates: 42
- Protein: 6
Keywords: Strawberry Danish, Cream Cheese Danish, Fluffy Danish, Homemade Danish, Brunch Recipe, Easy Danish, Pastry